Food & Drink

Barba Bianca

Gofukumachi still retains much of its old charm, including the renovated 120-year-old house that Barba Bianca calls home. Longtime chef and sommelier Kazuya Okubo uses seafood sourced fresh from the market every morning, pesticide-free vegetables and locally grown meat to create his courses of pastas and other dishes. He is now using saw-edged perch, a seasonal delicacy, which he seasons with fresh herbs and tops with tomato sauce. A reasonable lunch course featuring two appetizers, a pasta, an entree, and dessert is available by reservation at least one day in advance.